Receta SQUASH BLOSSOMS: Summer Favorites
Purely for aesthetic reasons, I wanted to play around with squash blossoms. They seem to be quite the coveted farmers market find, and one I was excited to try. Once I brought them home, and "cleaned" their insides, equipped with dead bugs and dirt, I smelled how alarmingly perfumey they were! I mean, they really are flowers. I got a little stage fright, but knew that they would be delicious with the combination I had planned.
Cooked in an oven with Daiya cheese and fresh cherry tomatoes, they were amazing. This pizza was worth keeping my oven on at 450 degrees in the middle of August (I may be crazy). Squash blossoms are a fresh and fascinating flavor. I look forward to trying more recipes with them. How do you eat your squash blossoms?
GARLIC SQUASH BLOSSOM SUMMER PIZZA
Gluten-free and Vegan
Cook time: 1.5 hours
Serves: 4
CRUST:
(also from ramp pizza here)
This time I made 4 individual pizzas.
- 1 1/2 cups garbanzo/fava bean flour
- 1 cup sorghum flour
- 1 yeast packet
- 1 tablespoon tapioca starch
- 3/4 cup warm water
- 1 tablespoon agave nectar
- 1 flaxmeal egg (1T flaxmeal, 2T hot water)
- 1/3 cup extra virgin olive oil
- 1 teaspoon rosemary
- 1 teaspoon fennel seeds
- 1 teaspoon fleur de sel
- 1 teaspoon fresh thyme
- TOPPINGS:
- 6-8 squash blossoms, cleaned and patted dry
- 8 oz. daiya mozzarella cheese
- 8-12 cherry tomatoes, sliced thin
- 6 cloves of garlic, crushed
- 2 teaspoons extra virgin olive oil
Sea salt & fresh ground pepper to taste1. Combine warm water and yeast. Let mixture sit for 10 minutes before sifting in dry ingredients. Fold in flax egg, spices and agave nectar. Cover with syran wrap and store in warm place for 40 minutes.
2. Prepare toppings: Clean squash blossoms, crush garlic and slice cherry tomatoes.
2. When dough has risen, split into 4 parts. Using wet fingertips, sculpt each section into individual pizzas on a greased baking sheet. Add crushed garlic cloves and olive oil to crusts.
3. Bake at 450 degrees for 15 minutes, add all toppings and cook for 25 more minutes or until browned. Top with fresh thyme and sea salt.